Depending upon size, this rule will fill 12 or 18 little tarts. Mrs. Hulbert says: "My English aunt frequently served Lemon Curd Tarts with a cup of tea -- nothing can describe the flavor of these tangy treats."
1/2 cup butter
1 cup sugar
1/2 cup lemon juice
Beat the eggs until light. Melt the butter in the top of a double boiler, then add to it the sugar and the eggs. Mix well and cook over hot water, stirring constantly for 5 minutes. Add the lemon juice and cook 3 minutes longer until thick and smooth. Chill and fill tiny tarts for tea time.